Combine the jackfruit, garlic and onion powder, smoked paprika, parsley, flour, wheat gluten flour, soy sauce, and nutritional yeast in a food processor, or a large bowl if mashing the mixture by hand. Shred and blend the jackfruit with the other ingredients until the mixture holds its shape, but is not a paste.

Add the diced onion and pulse the food processor until mixed in, or mash into the mixture if mixing by hand. Add salt and pepper to taste. Form the mixture into 4 patties.

Stovetop instructions:
Heat 1 tablespoon of the olive oil in a skillet. Cook each jackfruit patty over medium heat for 4-5 minutes on each side. Remove from heat and let cool slightly.

To bread each patty, combine the flour, onion powder, and garlic powder in a small bowl, combine the panko and parsley in another small bowl, and the non-dairy milk in a third bowl. Dip a cooked jackfruit patty in the flour mixture first, then the non-dairy milk, and finally coat with the panko mixture. Repeat for each patty.

Add the remaining 1 tablespoon olive oil to the skillet and cook each breaded jackfruit patty over medium heat for 3-4 minutes on each side, or until golden and crispy.

Oven instructions:
Coat a baking sheet with 1 tablespoon of the olive oil. Place each jackfruit patty on the baking sheet, then bake for 15 minutes. Remove from oven and let cool slightly.

To bread each patty, combine the flour, onion powder, and garlic powder in a small bowl, combine the panko and parsley in another small bowl, and the non-dairy milk in a third bowl. Dip a cooked jackfruit patty in the flour mixture first, then the non-dairy milk, and finally coat with the panko mixture. Repeat for each patty.

Coat the baking sheet with the remaining 1 tablespoon olive oil and place each patty back on the baking sheet. Cook 10-12 minutes, flipping halfway through, until the exterior is golden and crispy. To make the breading more crispy, spray to tops with cooking spray before baking.

To make the vegan ranch mayo, combine all of the ingredients in a small bowl and stir until combined.

To serve, toast the burger buns, and cook 2-3 strips seitan bacon per burger in a lightly-oiled skillet. Spread the inside of each toasted burger bun with with ranch mayo. Place a jackfruit patty on the bottom bun, then top with romaine, cooked seitan bacon, and tomato slices.